Triple Bean Bake

This tempting bean-and-tomato medley gets its irresistible flavor from ketchup, molasses, and brown sugar. Be sure to use dried beans, not canned.

Serves: 12
Prep: 25 min
Cook: 3 hr 0 min
Total: 3 hr 25 min

Ingredients

1 cup dried black beans, soaked overnight and drained

1 cup dried great northern beans, soaked overnight and drained

1 cup dried red kidney beans, soaked overnight and drained

3 bay leaves

8 cups water

1 can (14.5 ounces) diced tomatoes, with juice

1 medium onion, chopped

1 green bell pepper, chopped

1 cup brewed coffee or water

2/3 cup ketchup

1/2 cup dark molasses

1/3 cup packed brown sugar

1 tablespoon worcestershire sauce

2 teaspoons mustard seeds

1/2 teaspoon salt

Directions1. In a Dutch oven, combine the black beans, great Northern beans, kidney beans, bay leaves, and water. Bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 1 hour, or until the beans are almost tender. Drain and return the beans to the pan.